(SERVES FOUR)
This hardy pasta salad is reminiscent of the delectable qualities found in a traditional Italian antipasto with ingredients like olives, tomatoes, pepperoni, peppers and more. The zesty dressing marinates the easy-to-fix frozen tortellini to create a lip-smacking sensation that stands out from ordinary pasta salads. It's best when made ahead so the flavors have a chance to blend. 2 pounds frozen cheese tortellini
2 green onions, sliced
1 large cloves of garlic, minced
1 green pepper, chopped
6 ounces marinated artichoke hearts, nearly drained
8 ounces pickled mushrooms, drained and halved
15 ounces large ripe olives, drained
14-1/2 ounces diced "Italian-style" tomatoes, drained
6 ounces mozzarella string cheese, cubed
2 ounces thinly-sliced pepperoni, separated into slices
4 ounces (1/2 bottle) Caesar salad dressing (or more as desired)
Parmesan cheese
Cook pasta according to package directions, and rinse under cold water to prevent stickiness.
Meanwhile, in a large bowl, combine remaining ingredients except Parmesan, and toss. Add pasta to vegetable mixture and toss gently. Serve immediately, or refrigerate and serve cold. Sprinkle with cheese just before serving.